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Place foil or paper liners into the wells of a mini muffin pan (you’ll need about 24).
Place the chocolate chips and almond butter in a glass or other microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring each time, until the ingredients are melted and smooth.
Pour the mixture into your muffin liners, filling almost to the top. Rap the tin on the counter to level and sprinkle with a bit of the sea salt.
Freeze till set, at least 1 hour.